Emeril's Delmonico

Crispy fried oysters over a classic New Orleans Italian salad is just one dish you will find on Emeril's Delmonico's reveillon menu this holiday season. Make your reveillon reservation now at Emeril's Delmonico, Emeril's New Orleans, or NOLA to revel in the holiday spirit!

In the South, sweet potatoes are often called yams, however, and in this recipe they are paired with a rum-scented brown sugar glaze. These would be an awesome addition to your holiday table alongside baked ham or roast pork.

This New Orleans-style Italian salad begs for improvisation. In addition to the many garnishes listed below, you can also make this into an entrée salad by topping it with poached shrimp and/or jumbo lump crabmeat.

In this version of mac-n-cheese, ditalini pasta is coated with a rich bechamel sauce and three cheeses for a kicked up version of a beloved classic. this is the perfect side dish for the Delmonico Beef Brisket Daube.

Eat your Brussels sprouts: They’re good for you. And if they are briefly sautéed and caramelized, as opposed to boiled to oblivion, they are not only virtuous but sweet, a little nutty, and quite delicious.

Crabmeat Remick was originally created about 1920 at The Plaza Hotel in New York City and named in honor of the then current president of the stock exchange, William Remick. With our abundance of local blue crab the recipe was quickly adopted as our own. It was a signature item at The Pontchartrain Hotel’s Caribbean Room for many years, as well as being featured at Delmonico as far back as the 1950s. Today at Emeril’s Delmonico, it is immensely popular. The recipe itself is wonderfully simple but nevertheless quite elegant. Splurge on a pound of jumbo lump crabmeat, and invite some good friends over.

This refreshing and fruity cocktail is the perfect libation with which to toast Mardi Gras royalty. Make your own colored sanding sugar for the rim of the glass by stirring in a drop or two of food coloring.

Calling all caramel and chocolate lovers out there! This one is for you. The dulce de leche is not only inside the brownie-- it is swirled on top too. These can also be cut into bite-size pieces, stacked on a cake stand and added to a dessert buffet. Perfect for any party.

This pie is a favorite at Emeril's Delmonico in New Orleans. The lime meringue, grilled pineapple, cashew crust, and rum caramel sauce make this a truly decadent and delicious dessert. Make it ahead of time so that you can enjoy time with your dinner guests.

This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans, where this is a very traditional dish. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table.

Capture the bright taste of the freshest lemons by making your own limoncello like they do at Emeril's Delmonico. Put it in pretty bottles for holiday gifts -- friends will be sure to return your bottles in hopes that they might be refilled again next year!